With snow on the ground this morning, it had to be a soup day, especially a soup in the crockpot! The sunshine shone brightly and melted all the snow away but that didn't dampen our appetites for this yummy soup!
I took basically the recipe for the soup from Allrecipes (love that site) and altered it just a bit for a bit lower carbs.
For our taste, it was not at all spicy. But one son has literally drank salsa at the mexican restaurant before. Spicy has to have some strong kick around here. We heated corn chips and topped with cheese and sour cream for an easy but delicious dinner.
Chicken Tortilla Soup in the Crockpot
1 pound cooked chicken (I had approximately that much already cooked in the freezer - you could easily use less meat and be fine)
2 cups chicken broth
1 can enchilada sauce
1 small onion chopped
1 pepper (I used orange)
1 can black beans
2 cups water
1 tablespoon cumin
1 tablespoon chili powder
1 heaping tablespoon garlic, minced
1 tablespoon cilantro (I used dried flakes)
Salt and pepper to taste
Put all of the above in the crockpot. My chicken was frozen when I placed it in and in large chunks of meat. Leave on low for 6-8 hours. An hour or so prior to serving, shred any chunks of meat to make it easier to eat. I took out the meat and used to forks pulling away from one another. Serve with homemade tortilla strips or corn chips. Enjoy!